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EGG DUMPLINGS FOR SOUPS

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Rub the yolks of two hard-boiled eggs to a smooth paste, add a little
salt and grated nutmeg and one-half teaspoon of melted butter. Add the
chopped whites of two eggs and a raw egg yolk to be able to mold the
dough into little marbles, put in boiling soup one minute.











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